OPERATING
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F. Operating And Maintaining The Unit
F.1. Panning And Loading
Panning
1. Standard pan depth is 2-1/2”. Other depths can be used but are not recommended as their use would require an
increase in the cycle time.
2. Stainless steel or aluminum pans are recommended. Plastic containers will increase the chilling time by 10%.
3. Crockery or stainless cylinders, 6”dia. and 10” max. height, are acceptable.
4. Slack filled cryovac bags can be used if placed on wire shelves.
5. Most foods should be covered with stainless steel or aluminum lids, or with aluminum foil. The food should NOT
touch the lid or foil. Avoid plastic wrap when possible as it increases the chilling time by 10%. If it must be used,
such as with tomatoes or other high acid foods, leave the wrap slack so that it touches the food surface and
pierce it in several places. Plastic oven bags should also be pierced.
6. Foods should be left UNCOVERED in the following circumstances:
•
When a dry surface is desired, such as with fried chicken, fish or potatoes.
•
When the food has a relatively large surface, such as with chicken breasts, Salisbury steaks, etc.
•
For large roasts of beef, turkey, etc.
•
For pastry and other bakery products.
7. Some foods, such as roast beef, will continue to cook after removal from the oven. To avoid this, they should be
chilled uncovered.
8. Food probes should be in the center of the food in the pan.
9. Always wipe the probe with an alcohol swab after removing it from the food, then place the probe into the holding
device.
Loading
1. Place the pans on the mobile cart so that the pan ends will face the fans and the cold air will be drawn over the
length of the pans.
2. The shelves should be loaded so that there is no less than one inch between the bottom of one pan and the top
of the next. Also be certain that there is sufficient space between the top of any probe and the bottom of the pan
above.
3. Place the loaded cart in the center of the chilling cabinet between the refrigeration coil and the fans.
